What is the difference between coulis and compote

What do I eat with fruit confit? What is confiture? Simmer the fruit and sugar until the fruit is softened, from between 20 minutes and 60 minutes the time depends on the size of your fruit and your desired thickness for your confiture. Add spices and flavourings according to your recipe, for example cinnamon, almond extract, etc. Add gelatin or pectin optional, depending on your recipe. Put in jars and let cool. What do I eat with confiture? Foods to eat with confiture: Hot meat such as a crispy duck leg, roast beef, pork belly, sausages, etc.

Sweets such as ice cream, whipped cream, strawberry shortcake, cheesecake, etc. Breakfast foods such as yoghurt, oatmeal or bacon and eggs to add a lively visual element. Really, the only limit to what foods you can eat with confiture is your imagination.

What is jam? But what about the texture? Prep for jam ingredients. Cook your jam ingredients. Put your jam into the jars, remove air bubbles and wipe up any drips on the top of the jar.

Put the sealing disc and lid on each jam jar and put them back into the water bath again follow the times in your recipe. Let cool for a day. Get a real recipe and follow it.

Add the lids and let your jam jars sit out for 24 hours. Put the jam jars in the freezer. If you put some in the fridge, it should keep for a few weeks. You can take recipes for canning jam and turn them into freezer jam without any safety concerns.

What do I eat with jam? Foods to eat with jam: Peanut butter and bread, of course. Hot meat such as a crispy duck leg, roast beef, pork belly, sausages, etc. Breakfast foods such as yoghurt, oatmeal or bacon and eggs. Let your imagination guide you! What is compote? The basic method for making compote: Clean your fruit, remove pits, if any.

Add fruit, sugar and liquid if using to a pan and bring to a gentle boil. Let cook until the compote reaches your desired thickness. Serve and enjoy. What do I eat with compote? Foods to eat with compote: Sweets such as ice cream, whipped cream, frozen yoghurt, custard, cheesecake, rice pudding, etc. Breakfast foods such as yoghurt, oatmeal or smoothies. You can also add compote to your barbeque sauce to give meat an element of sweetness.

What is coulis? The basic method for making fruit coulis: Combine your ingredients together and cook for a few minutes in the microwave—gasp! Blend the ingredients until smooth. Thank you so much for clarifying! I had no idea prior to reading your blog what the difference was among all these things, even though I make at least one of these on a daily basis.

In fact, I love your whole blog. You've got simple, mouth-watering recipes presented in a fun, no-bullshit way. I've already been through half of your posts in the last 15 mninutes! Great job! Thanks so much i only knew what a culis was but i didn't know how to spell it. I used to explain a coulis to customers as one step finer than a puree. Emulsifying is done slowly sometimes drop-by-drop , adding one ingredient to another while at the same time whisking rapidly.

Whisking disperses and suspends minute droplets of one liquid throughout the other. Emulsified mixtures are usually thick and satiny in texture. Mayon naise an uncooked combination of oil, egg yolks and vinegar or lemon juice and Hollandaise sauce a cooked mixture of butter, egg yolks and vinegar or lemon juice are two of the best known emulsions.

Espagnole Sauce Brown Sauce Brown sauce is used as a base for dozens of sauces. Ganache: The combination of chocolate and heavy cream that is often used as a cake icing. Hollandaise Sauce: This smooth, rich, creamy sauce is generally used to embellish vegetables, fish, and egg dishes such as eggs benedict. It's made with butter, egg yolks, and lemon juice, usually in a double boiler to prevent overheating, and served warm.

Marinara Red Sauce : A simple tomato sauce flavored with garlic. Marmalade: A preserve made from citrus, but sometimes marmalade refers to onions slow-cooked with sugar and vinegar. Mayonnaise: A thick and creamy dressing that is an emulsion of vegetable or olive oil, egg yolks, lemon juice or vinegar, and seasonings. M irepoix: A mixture of diced carrots, onion, celery and sometimes leeks and herbs. It is the base of soups, stocks and sauces. Nage: Fish or shellfish stock enriched with butter or cream.

Pan Sauce: A sauce made from the drippings of cooked meat, and then mixed with aromatics, wine, stock, cream or butter, or a thickening agent. Also known as jus or gravy. Reduce Reduction : To boil a liquid usually stock, wine, vinegar, or a sauce mixture rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor. When the sauce is finished boiling, it is called a reduction.

Romesco: A Spanish-style tomato-bell pepper-garlic sauce thickened with nuts or bread. Sabayon: A custard of egg yolks, sugar, and wine cooked on the stove-top, as known as zabaglione. Vinaigrette: A combination of oil and vinegar, generally used to dress salad greens and other cold vegetable, meat, or fish dishes.